Posts Tagged ‘fermentation’
Monday, March 12th, 2012
Take a glass of this drink helps you emotionally, physically and mentally. Contrary to what may be thought, this type of wine has many benefits.
Red wine is a beverage obtained by fermentation of the grape . The fermentation is caused by the action of yeast, which transforms the sugars of the grapes in ethyl alcohol and gas as carbon dioxide. However, the realization of the wine also depends on climate, altitude, latitude and hours of daylight. Knowledge of the wine is called enology. The science that deals with the vine and its cultivation is called ampelología.
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Tags: beverage, Color, fermentation, flavor, grape, Red wine
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Saturday, March 10th, 2012
Noah planted a vineyard. One day, drank wine and became drunk, standing naked in his tent. Then he cursed one of his sons who had seen him naked.
Areni is a village in the province of Vayots’ Dzor, Armenia, shared with other nearby an ancient tradition in the development of world-renowned wines.
In a nearby mountains have found conclusive evidence on its production in the region dating back over 6,000 years. Although it is known from much earlier consumption of wine over time, is the earliest evidence of the necessary equipment for manufacturing, media, and bowl fermentation Cuba to drink have been discovered in a cave in the mountains of the Caucasus . (more…)
Tags: ancient, drink, Egypt, fermentation, tradition, Vineyard
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Sunday, August 28th, 2011
Must weight already tells a lot about the expected quality of the wine. It is measured in Oe.
Must weight indicates the weight ratio of one liter of must be one liter of water at 20 ° C, ie the specific gravity of the must. The weight ratio of 1.076 for example, is it is a must from 76 degrees Oechsle. Another example: If the specific gravity of the must is 1080, he has 80 degrees Oechsle. After complete fermentation, the wine is then about 80 grams of pure Alcohol per liter, which in turn an alcohol volume of approximately 10 Percent.
Must weight results primarily from the sugar content. It therefore follows the maximum alcohol content. From the sugar content is ultimately the potential alcohol content of wine.
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Tags: Alcohol, content, fermentation, weight, wine
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Thursday, August 25th, 2011
In diabetic wines may only be a low level of glucose be included because the glucose degradation in the body, insulin is necessary. Insulin in diabetic but not or only formed mangehalft. Wine for consumption is safe for diabetics, when he in a liter.
- more than 4 g glucose
- maximum of 20 grams of total sugars (calculated as invert *)
- more than 150 mg total sulfurous acid
- more than an alcohol content of 12 percent by volume
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Tags: Alcohol, diabetic, fermentation, Red wine, white wine, wine
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Saturday, July 16th, 2011
Besides alcohol and carbon dioxide produced during fermentation, which can be seen on the bubble in the fermenting tube. The carbonic acid takes in approximately 50-fold volume of the must and collects in the wine cellars on the ground, because it is heavier than air. (Therefore, in the fermenting room suffocation!)
During fermentation, only about 90% of sugar converted into alcohol, the remaining 10% are in secondary reactions such as the yeast metabolism to glycerol and other major flavor components of wine.
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Tags: alcoholic, fermentation, making, natural, process, wine
Posted in wine making | 1 Comment »
Saturday, July 16th, 2011
What happens in the winemaking process?
- The ripe grapes contain sugar, tartaric acid and malic acid. In the envelopes of the grapes sit dyes, depending on the variety, red, yellow or dark blue.
- The grape seeds contain protein and a high-quality edible oil, and tannins in the seed coat.
- The grapes are gently crushed in a mill. This mash is pressed to win the Most.
- Now take the Rohmost, filters and clarifies it (separation of suspended solids).
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Tags: alcoholic, fermentation, grapes, process, winemaking
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Thursday, July 14th, 2011
What happens in the winemaking process?
The ripe grapes contain sugar, tartaric acid and malic acid. In the envelopes of the grapes sit dyes, depending on the variety, red, yellow or dark blue.
The grape seeds contain protein and a high-quality edible oil, and tannins in the seed coat.
The grapes are gently crushed in a mill. This mash is pressed to win the Most.
Now take the Rohmost, filters and clarifies it (separation of suspended solids).
(more…)
Tags: alcoholic, dark blue, fermentation, grapes, production, Red, variety, wine, yellow
Posted in vineyard | No Comments »
Sunday, July 3rd, 2011
As a wine country wine is called, which is to be located in the hierarchy of quality wines to second-lowest point. It follows the table wine, which is classified in the lowest quality category but is under the quality of wine. The wine country is characterized by its dry or semi-dry taste. He hits the table wine in alcohol content to about 0.5 percent, but must not exceed 15% by volume and the residual sugar content exceeds a limit of 18 g / liter. In the production of wine country, it is allowing the wine, which must have at least 50 ° Oechsle to mix sugar before fermentation. Be listed on a wine label, the origin of the grapes.
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Tags: country, fermentation, levelss, quality, wine, wine label
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Wednesday, April 20th, 2011
Do not be afraid of the image that opens this article. I am well aware of being in a site dedicated to wine and that the figure seems a long way from this kind of argument. It’s actually really very “distant”, about 7000 light years, which, in other words, it means that the light of what you see, who travels to the remarkable speed of 300,000 kilometers per second, well it took 7000 years to reach us. But the thing you see is by no means small. The white segment at the bottom left indicate the size of 2000 AU, which means 2000 Astronomical Units. Recalling that the astronomical unit (equal to the distance between Earth and the Sun) is 150 million km, one gets that this segment is 300 billion miles, more than one billion, billion less. Me you might say, “Yeah, okay, but never got to do what with the food or the wine?”. Got to do, got to do. Another moment of patience.
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Tags: fermentation, grapes, Review, wine, winery
Posted in Millie Howie's Reviews, Wine review | No Comments »
Friday, April 15th, 2011
The Beaujolais region of France is one of the places, the characteristics of granitic soil, there is one of the most renowned wines whose taste differs markedly from the rest of French wines.
This wine has a characteristic violet color is due to the strain called Gamay Noir, black grape with white juice and serve to satisfy the palate of all those who want to celebrate the feast of the first wine of the year in France.
Beaujolais Nouveau wine is known for being very fruity and should be fresh, at a temperature of 15-18 º. C. He has a great aroma and pleasant taste.
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Tags: development, fermentation, procedure, tasting, wine, winemaking
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